Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. The company also has operations in Canada, the United Arab Emirates, and Japan. As of May 29, 2011, there are 698 Red Lobster locations worldwide.

Red Lobster was founded in 1968 by entrepreneurs Bill Darden and Charley Woodsby. Originally billed as a "Harbor for Seafood Lovers", the first restaurant in Lakeland, Florida, was followed by several others throughout the southeast. In 1970, General Mills acquired Red Lobster as a five-unit company. With new backing, the chain expanded rapidly in the 1980s.



Shrimp Slaw

Red Lobster Recipe

Serves 6-8

3 cups shredded cabbage
1 1/2 cups shredded spinach
1 cup very thinly sliced celery
8 ounces petite shrimp, cooked, peeled, and deveined

1/2 teaspoon grated fresh ginger
1/2 teaspoon freshly-ground black pepper
1 teaspoon salt
1/4 cup white wine vinegar
1/2 cup mayonnaise
2 tablespoons honey

In a large bowl, toss vegetables together with shrimp. Mix ingredients for dressing until smooth. Toss vegetables together with dressing. Refrigerate for at least 1 hour. Mix well before serving.


Red Lobster Copycat Recipe

10 oz. package Lorna Doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope Knox gelatin

16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish

To make crust: Mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9" springform pan. Bake at 350, for exactly 8 minutes.

To make filling: Beat with electric mixer: cream cheese, sour cream, beat with electric mixer: cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.When filling is perfectly smooth and creamy, pour into crust. Return to 350 oven and bake 30−35 min. or until knife inserted in the center comes out clean. Cool for 20 minutes before cutting. Sprinkle top with cookie crumbs.

Beer Battered Fish

Red Lobster Copycat Recipe

Makes 8 Fillets

2 quarts vegetable oil (for frying)
8 (4 oz) cod fish fillets
salt and pepper
1 cup all purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 oz) bottle beer

Heat oil in a deep fryer to 365 degrees. Rinse fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in one beer until a thin batter is formed. Dip fillets into the batter. You should be able to see the fish through the batter after it has been dipped.

Drop the fish one at a time into the hot oil. Fry each fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Tartar Sauce:
Red Lobster Copycat Recipe

1/2 cup Kraft's mayonnaise

1/4 cup sweet pickle relish
2 tablespoons
Miracle Whip salad dressing
1 tablespoon sugar
1/2 teaspoon dry minced parsley
1/4 teaspoon onion powder

Mix all and store in the fridge. This recipe yields about 1 cup.

Notes: Served with tartar sauce and malt vinegar at Red Lobster.  This batter is also great for making chicken tenders, onion rings, fried pickles, and zucchini slices.

Steamed Blue Crabs

Red Lobster

1 dozen large male blue crabs (cleaner and more meaty than the female)
1 can your favorite beer
1/4 cup sliced onion
1 tablespoon chopped garlic
2 bay leaves
1/2 cup white vinegar
8 tablespoons Old Bay seasoning
cocktail sauce

Use a large stock pot with a steamer tray (if no steamer tray you can elevate a large plate or platter on top of several cups or juice glasses). Just be sure the plate, which will hold the crabs, is above the liquid.

Place beer, onion, garlic, bay leaves, vinegar and 2 tablespoons Old Bay Seasoning in the stock pot. Bring to a boil. Remove from heat. Place crabs, belly-side down, in the steamer tray (or on the plate). Sprinkle with remaining Old Bay Seasoning. Cover and steam on high heat 15 minutes. Remove from pot and serve with extra Old Bay seasoning and cocktail sauce.

Parmesan Crunch Shrimp

Red Lobster Copycat Recipe

5-7 large size shrimp, shelled and deveined (reserve the tail)
1/2 cup all purpose flour
1/2 teaspoon garlic powder
1/4 cup dry bread crumbs
2 eggs, beaten
salt and pepper
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
1 tablespoon butter

Devein and peel shrimp, but leave tail on. Set aside. Combine flour, pepper and salt in a mixing bowl. In another bowl, combine egg and garlic powder. In a third bowl, add bread crumbs. Dredge each shrimp into the bowl of flour making sure shrimp is evenly coated. Next, dip them into the beaten eggs. Lastly, generously coat each shrimp with the breadcrumbs. Set aside. Add olive oil and butter in a preheated pan. Fry shrimp over medium heat for 2 or 3 minutes or until they turn pink in color. Set aside in a baking dish. Do not over cook otherwise shrimp will become rubbery. Sprinkle a generous amount of Parmesan cheese on top off the shrimp. Place in a preheated oven at 375 degrees for 5 minutes. Serve with your favorite dipping sauce.